Cornmeal Pancakes with Maple-Fruit Butter |
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Prep Time: 12 Minutes Cook Time: 7 Minutes |
Ready In: 19 Minutes Servings: 12 |
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Ingredients:
maple-fruit butter |
1/2 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 tablespoons brown sugar |
1 1/3 cups nonfat buttermilk |
1/4 cup fat-free egg substitute |
1 tablespoon vegetable oil |
vegetable cooking spray |
Directions:
1. Prepare Maple-Fruit Butter. Set aside.
2. Combine flour and next 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Let batter stand 5 minutes.
3. Coat a nonstick griddle with cooking spray, and preheat to 350°. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other sides. Serve each pancake with 1 tablespoon Maple-Fruit Butter, reserving remaining fruit butter for another use.
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